Piqueras-Fiszman, B., Giboreau, A., & Spence, C. (2013). Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting. Flavour, 2(1), 24. http://doi.org/10.1186/2044-7248-2-24

Giboreau, A., & Fleury, H. (2009). A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research. Food Quality and Preference, 20(8), 533 536. http://doi.org/10.1016/j.foodqual.2009.05.002

Danesi, G. (2012b). Is a ‘true’ meal still a social act? Meal habits among French and German young adults. In P. Lysaght, Time for Food: Everyday Food and Changing Meal Habits in a Global Perspective (p. 225 236). Turku: Åbo Akademi University Press.